We have several questions that need answering this morning. For starters, Carolyn Huddleston has misplaced her “favorite Southwest dip recipe. I can only remember using cream cheese, cumin and a can of white shoepeg corn, and it wasn’t baked. It was very well-liked, and I’m hoping one of your readers has the same recipe.”
“A.K.” is on the trail of a rice pilaf that contains chicken, and any authentic recipes using a substantial supply of Arborio rice. While you are digging, please get your hands on some good recipes for aioli sauce. Is it always garlicky?
Frances Ball of Rossville has a chocolate pie that calls for simple ingredients, always on hand at her house.
Chocolate Pie
1 cup sugar
1/2 cup flour
3 heaping tablespoons of cocoa, sifted to get out the lumps
Dash salt
2 cups water
3 egg yolks
1 teaspoon vanilla extract
1/2 stick butter
1 baked pie shell
Mix dry ingredients. Add water. Whip egg yolks in a bowl with a few drops of water. Add to other ingredients. Cook over medium heat, stirring constantly to prevent sticking. When thickened pretty much, add vanilla and butter. Spoon into baked pie crust; top with meringue (recipe follows). Bake in a 450 F oven until brown.
Meringue
3 egg whites
1 tablespoon sugar
2 tablespoons powdered sugar
Beat egg whites and 1 tablespoon sugar until soft peaks form. Add powdered sugar and beat until stiff peaks form. Put in pie crust and bake until brown at 450 F.
Marion Houvener sent her favorite version of a corn casserole containing Mexican corn, since you asked.
Corn Casserole
1 can Green Giant Mexican corn
1 can cream-style corn
1 stick oleo, melted
1 cup sour cream
1 box Jiffy cornbread mix
2 eggs
2 tablespoons sugar (optional)
Combine all ingredients and bake uncovered in a greased casserole dish at 350 F for 55 to 60 minutes.
Here’s another delicacy from Genie Hendrix’s extensive collection, this one for a most healthful fish dish.
Fish Fillets With Olives and Oregano
4 (1 1/4-inch thick) pieces white-fleshed skinless fish fillets, such as halibut (6 ounces each)
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
4 very thin lemon slices
1/2 cup dry white wine
1/3 cup pitted brine-cured green olives such as picholine, halved lengthwise (2 ounces)
1 1/2 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried oregano, crumbled
Put an oven rack in the upper third of the oven and heat oven to 450 F. Pat fish dry and sprinkle with salt and pepper.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Then sear fillets, skin sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to a baking dish (reserve skillet), then top each fillet with a slice of lemon. Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes. Transfer fish to a platter, then whisk lemon juice, oregano and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish. Makes 4 main-course servings.
To Reach Us
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.
Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750.
E-mail: janehenegar@tvn.net
Fax: 423-668-5092.